Corn Cutlet with Double Filtered Groundnut Oil 

Corn cutlets are a tasty and vegetarian fritter made with sweet corn, potatoes, and spices. Groundnut oil, also known as peanut oil, adds a subtle nutty flavor to the cutlets while frying them. Here’s a recipe for corn cutlets with groundnut oil: 

Ingredients: 

• For the filling: 

• • 1 cup fresh or frozen corn kernels 
  • 1 medium boiled potato, mashed 
  • 1/2 onion, finely chopped 
  • 1 green chili, finely chopped (optional) 
  • 1 tbsp chopped coriander leaves 
  • 1/2 tsp red chili powder 
  • 1/4 tsp cumin powder 
  • 1/4 tsp coriander powder 
  • Salt to taste 

• For the crust: 

• • 2-3 tbsp bread crumbs or rice flour 
  • Groundnut oil for frying 

Instructions: 

1. Make the filling: In a bowl, combine the corn kernels, mashed potato, chopped onion, green chili (if using), coriander leaves, red chili powder, cumin powder, coriander powder, and salt. Mix well to combine. 
2. Shape the cutlets: Divide the mixture into equal portions. Roll each portion into a ball. Gently flatten the balls into round or oval patties. 
3. Prepare the crust: Place the bread crumbs or rice flour on a plate. Coat each cutlet with the breadcrumbs or rice flour. 
4. Heat the oil: Pour enough groundnut oil into a frying pan to shallow fry the cutlets. Heat the oil over medium heat. 
5. Fry the cutlets: Once the oil is hot, gently place the cutlets in the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. 
6. Drain and serve: Drain the cutlets on a paper towel-lined plate to remove excess oil. Serve hot with your favorite chutney or dipping sauce. 

Tips 

• You can add other vegetables to the filling, such as chopped carrots, peas, or bell peppers. 
• If the mixture seems too loose, add a little more breadcrumbs or rice flour. 
• For a healthier option, you can bake the cutlets instead of frying them. Preheat the oven to 200°C (400°F). Place the cutlets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, or until golden brown and crispy. 

Conclusion 

For the optimal preparation of these corn cutlets, we recommend using Green Selects double filtered groundnut oil for the frying process. This high-smoke point oil ensures the cutlets achieve a crispy, golden exterior without succumbing to burning. Additionally, our Green Selects groundnut oil imparts a subtle nutty characteristic that harmonizes perfectly with the corn flavor. Once fried, drain the cutlets on absorbent paper towels and serve immediately while hot, accompanied by your chutney or dipping sauce of choice, for a delightful and fulfilling culinary experience.